Cut 500 g zucchini into thin slices. Heat 1 tablespoon of butter or lard (in Abruzzo originally with lard) in a pan or a large saucepan over medium heat and steam the zucchini slices with a few tablespoons of water for about 8 minutes, turning them frequently.
In the meantime, whisk 4 eggs with a little salt. Cut the basil leaves into small pieces. As soon as the zucchini begin to turn translucent, add the spices and whisked eggs. Mix vigorously immediately, remove from the fire and season with a pinch of white pepper. The eggs should still be a little moist.
Note: You can also mix in other herbs, such as peppermint, tarragon, chervil, etc., if you like.
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